Name: Salad à la Russe
Cuisine: American
Ingredients: undefined salt; undefined pepper; undefined vinegar; undefined Mayonnaise Dressing; undefined finely chopped parsley; undefined lettuce leaf

Peel six tomatoes, remove thin slices from top of each, and take out seeds and pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Place seeds and pulp removed from tomatoes in a strainer to drain. Mix one-third cup cucumbers cut in dice, one-third cup cold cooked peas, one-fourth cup pickles finely chopped, one-third cup tomato pulp, and two tablespoons capers. Season with salt, pepper, and vinegar. Put in a cheese-cloth and squeeze; then add one-half cup cold cooked chicken cut in very small 335dice. Mix with Mayonnaise Dressing, refill tomatoes, sprinkle with finely chopped parsley, and place each on a lettuce leaf.

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Strainer

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Salad bowl

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Cheese cloth for squeezing mixture

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1

Peel six tomatoes, remove thin slices from top of each, and take out seeds and pulp.
2

Sprinkle inside with salt, invert, and let stand one-half hour.
3

Place seeds and pulp removed from tomatoes in a strainer to drain.
4

Mix one-third cup cucumbers cut in dice, one-third cup cold cooked peas, one-fourth cup pickles finely chopped, one-third cup tomato pulp, and two tablespoons capers.
5

Season with salt, pepper, and vinegar.
6

Put in a cheese-cloth and squeeze; then add one-half cup cold cooked chicken cut in very small 335dice.
7

Mix with Mayonnaise Dressing, refill tomatoes, sprinkle with finely chopped parsley, and place each on a lettuce leaf.

Salad à la Russe

Ingredients

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